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Herbed Gazpacho

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Ingredients
  Canned peeled tomatoes and liquid 29 Ounce (2 Cans Of 14 1/2 Ounce Each)
  Unpeeled cucumber 1⁄2 Pound, finely chopped to make 1 1/2 cups
  Finely chopped scallions 1⁄2 Cup (8 tbs)
  Finely diced celery 1⁄3 Cup (5.33 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Herbed vinegar/Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Black pepper 1⁄2 Teaspoon
  Salt 1 Pinch
Directions

1. Combine the tomatoes and their liquid with all the remaining ingredients in a large bowl; stir well to break up the tomatoes. Cover the bowl and refrigerate the gazpacho 4 hours, or until thoroughly chilled.
2. Stir the soup to reblend it before serving and ladle it over ice cubes, if desired.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy

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